Dry-hopped sour extract - Beer Recipe - Brewer's Friend

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Dry-hopped sour extract

136 calories 11.7 g 12 oz
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Aaron S
Calories: 136 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Monday September 14th 2020
1.042
1.007
4.6%
3.7
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 20%
4 lb Dry Malt Extract - Wheat4 lb Dry Malt Extract - Wheat 42 3 80%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 5 min 3.73 7.7%
1 oz El Dorado1 oz El Dorado Hops Pellet 14.4 Whirlpool at 170 °F 20 min 15.4%
2 oz Chinook2 oz Chinook Hops Pellet 13.1 Whirlpool at 170 °F 20 min 30.8%
2 oz Chinook2 oz Chinook Hops Pellet 13.1 Dry Hop 3 days 30.8%
1 oz El Dorado1 oz El Dorado Hops Pellet 14.4 Dry Hop 3 days 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 qt Goodbelly Probiotic Other Other 2 days
3.50 g Gypsum Water Agt Mash 1 hr.
4.20 ml Lactic acid Water Agt Mash 1 hr.
3.50 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
5.3 mash pH

3.85g Gypsum
4.20 ml Lactic Acid
3.5 ml Phosphoric Acid
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.1 gal Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.24 g | 25 qt) 5.61 22.4  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5.11 20.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.61 22.4
Equipment Profile Used: System Default
 
Notes

Kettle Soured with Goodbelly (Lacto plantarum)

Pre-acidify wort to 4.5 pH, pitch Lacto and sour for 48 hours or until 3.3-3.4 pH. Boil and add hops, chill and pitch 2 packs US-05.

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  • Last Updated: 2020-09-17 17:14 UTC